These Keto Chicken Nuggets are the perfect low-carb snack or meal, made with juicy marinated chicken breasts, crispy almond flour breading, and a flavorful keto honey mustard dipping sauce. With only a few simple ingredients, this recipe delivers all the crunch and flavor of traditional chicken nuggets, without the carbs. Coated in almond flour and parmesan cheese, the nuggets are fried to golden perfection. Paired with a tangy, sweet keto-friendly honey mustard sauce, these nuggets are a must-try for anyone on a keto diet, low-carb lifestyle, or just craving a healthier version of fast food. Serve them with a side of vegetables or a simple salad for a satisfying meal.

Ingredients
For the Keto Chicken Nuggets:

2 large boneless, skinless chicken breasts (approx. 1 ½ lbs), cut into bite-sized pieces
½ cup dill pickle juice (from a jar of dill pickles)
2 large eggs
1 cup fine almond flour
¼ cup grated fresh parmesan cheese
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
Oil for frying (avocado or coconut oil recommended)

For the Keto Honey Mustard (Optional):

¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon keto honey or keto-friendly honey-flavored liquid sweetener
1 teaspoon apple cider vinegar
1 small pinch of cayenne pepper

Table of Contents

Instructions

For the Chicken Nuggets

Marinate the Chicken: Place chicken pieces in an airtight container and pour pickle juice over them. Seal the container and refrigerate for at least 1 hour, or up to 8 hours.
Prepare the Honey Mustard: In a small bowl, whisk together mayonnaise, Dijon mustard, keto honey, apple cider vinegar, and cayenne pepper. Cover and refrigerate until ready to serve.
Prepare the Coatings:
- In a shallow bowl, whisk eggs until pale and streak-free.
- In a second shallow bowl, combine almond flour, parmesan cheese, salt, garlic powder, onion powder, and paprika. Mix well.
Bread the Chicken:
- Drain the pickle juice from the chicken.
- Working in batches, dip chicken pieces into the egg wash, ensuring they are fully coated. Let any excess drip back into the bowl.
- Transfer chicken to the almond flour mixture and coat thoroughly, pressing gently to adhere the breading. Shake off excess flour and place breaded pieces on a plate. Repeat until all chicken is coated.
Fry the Nuggets:
- Heat a large skillet over medium-high heat. Add enough oil to cover the bottom of the skillet (about ½ inch). Let the oil heat until it shimmers.
- Fry chicken nuggets in batches, being careful not to overcrowd the skillet. Cook each piece for 3-4 minutes per side until golden brown and fully cooked.
- Transfer cooked nuggets to a wire rack placed over a paper towel-lined plate to drain excess oil. Repeat with remaining chicken, reheating the oil as needed between batches.
Serve: Divide chicken nuggets into portions and serve warm with the keto honey mustard sauce. Enjoy!

Tips

Ensure the oil is hot enough before frying to avoid soggy nuggets. A temperature of 350°F is ideal.
Don’t skip the pickle juice marinade; it tenderizes the chicken and adds a tangy flavor.
Use freshly grated cheese for the breading—it melts better and adds a richer flavor.

Variations and Substitutions

Swap chicken breasts for chicken thighs for a juicier texture.
Add cayenne pepper to the breading for a spicy kick.
Substitute pork rind crumbs for almond flour if desired.
Use Greek yogurt in place of mayonnaise for a tangier flavor in the dipping sauce.

FAQs

Can I make these chicken nuggets ahead of time?
Yes! You can prepare the chicken nuggets and bread them, then refrigerate them for up to 24 hours before frying. This helps the breading stick better.

Can I bake the chicken nuggets instead of frying them?
Yes, for a lower-fat option, you can bake the nuggets at 375°F for 15-20 minutes, flipping halfway through, until golden and crispy.

Serving Suggestions

Serve your keto chicken nuggets with a side of keto-friendly vegetables, like zucchini fries or a simple salad. They also pair perfectly with a low-carb dipping sauce such as ranch or blue cheese.

Why You’ll Love This Recipe

These keto chicken nuggets are crispy, flavorful, and the perfect healthy alternative to fast food! The dill pickle juice marinade adds a unique tang, while the keto honey mustard sauce is a sweet and savory dip that complements the nuggets perfectly. Whether for a snack, lunch, or dinner, this recipe is sure to become a favorite!